Big, mild green chillies stuffed with spiced potato, dipped in gram-flour batter and deep-fried.
What makes it mirchi bada
Large, mild green chillies.
A spiced potato filling.
A gram-flour batter, fried crisp.
Where it comes from
Jodhpur's other famous snack, sold beside pyaaz kachori. The chillies are long, fat and fairly mild; they're split and stuffed with potato spiced with coriander, chilli, dried mango and fennel, then battered and fried until crisp.
It's eaten hot with green and tamarind chutneys, and some stalls cut them up and fry them a second time for crunch.